Friday, December 1, 2017

Croissants – Slightly Easier than Flying to Paris

I wouldn’t describe homemade croissants as an easy recipe, since there are multiple steps, and it does take a least half a day, but it’s really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries.

Sure, some of you may live near an authentic French bakery, maybe even one of the few that still use pure butter, but for the sake of this post, let’s assume that you don’t. Besides, sitting next to a basket of homemade croissants raises your foodie street cred like few other things.

Despite taking a fair amount to time, this is actually the quick version, in that we’re not leaving the dough to rest overnight, before laminating with the butter. I don’t think there’s a huge difference, but I did want to mention in case you’d prefer to start the dough at night, and do the rest of the work the next day.

The technique is pretty straightforward, but be sure to pay attention to the temperature of your butter.  If you’re slab is too soft, it will just blend into the dough, and you won’t get the gorgeous layering seen herein.  And if it’s too cold in firm, it won’t spread between the layers of dough like it needs to. It should basically have the firmness of clay.

So, take your time, and when in doubt, pop the dough in the fridge for a few minutes to chill it down as you’re working. You’ll notice I didn’t serve anything on my croissants when I did the final shots, and if you make these, you’ll understand why.  I really do hope you give these a try soon. Enjoy!


Makes 12 to 16 Croissants:
This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is)
For the dough:
1 cup warm water (about 100 F.)
1 packet active dry yeast (about 2 1/2 teaspoons)
1/4 cup granulated white sugar
3 teaspoons kosher salt (1 3/4 teaspoons if using fine salt)
3 1/2 cups unbleached bread flour
6 tablespoons room temp butter for the dough

For the croissants:
2 sticks (1 cup) unsalted European-style butter for the slab
1 egg beaten with 1 tablespoon water for the egg wash

26 comments:

Jota said...

Please show two derivatives: almond croissants and pain au chocolate.

Joel Shumake said...

I love your show!

Joel Shumake said...

I love your show Chef John

Kyle Zager Illustrations said...

#TeethDoLieButSometimesTheyDontEspeciallyWhenItComesToCrispness ?

Not as catchy, nevermind.

Thickethouse.wordpress said...

Yummmmmmm!

Louis Gosart said...

Hey Chef John! Great recipe! I was wondering how you used your frozen half of the dough? Do you just defrost it on a later date to make another batch or do you use it for another purpose entirely? Thanks!

Flo said...

Hello
There is a way to make a pâte feuilleté in less than 10 minutes, if you are interested :

https://www.youtube.com/watch?v=Wxrd5Gq48mc

Christopher Roth said...

I think I missed something. What did you do with "The Slab"?

Christopher Roth said...

Oops, never mind, I saw it...

Perry Krauss said...

Love all your recipes. Can you tell me if I can bake with spreadable brie? Thanks. email me at pkrau9876@yahoo.ca

Richard said...

Hey Chef John,

I'm having the problem where the outermost layer of the dough is sloughing off and revealing the butter underneath, making it really tough to roll it out during the final fold without it getting really messy. Any tips?

Kevin Costello said...

Love this, but just watched your stove top sous vide duck breast vid (again)... Need more sous vide recipes. Don't leave us hanging! I love my sous vide tool.

Ellen C said...

Used this to try out making croissants for the first time and they were delicious

Vancouverite said...

My food wish: is a recipe using port loin (not tenderloin). I have a ton of pork loin in the freezer as I can get it super cheap and I would love a variety of recipes to use it. My current go to dishes right now are pounded pork (my family's name for a schnitzel-like dish), sweet and sour pork stew that is served over rice (supper nummy, easy and healthy meal, but I'm currently getting a bit tired of it given how much I am cooking it) and making pork chops or a pork roast. 

Ms. P said...

These look amazing! Could you freeze all of the dough for later use? Would you defrost in the fridge and then follow the rest of the recipe steps? Thanks!

Jenny said...

Sooo...if I want croissants for breakfast do I freeze the baked croissants and reheat in the morning? Or have you tried freezing the unbaked, (risen?) croissants and baking them in the morning?

Greetings from Germany (where it's faster to drive to Paris than make croissants :) but you know..i love baking)

Asia said...

(Biggie voice)It was all a dream until I got to the final roll stage...then it turned to a nightmare.


I split the dough in half and while I was rolling out the cut half, it would NOT roll out nicely. The butter was oozing out, if I put flour on the table, it wouldn't roll out, when I put less flour, it stuck to the table.

I can't lie, as a intermediate cook, my blood pressure was rising and my anxiety was thru the roof.

I currently have them rolled into their croissant shape doing their final rise....pray for them.

Asia said...

Croissants done, and they are amazing!

My blood pressure may have risen during that step, but it lowered once I bit down into the delicious flaky Croissant......it rose again because I ate 4 in one sitting.

Thanks chef😀

Evan said...

I tried these today! Came out delicious but a tiny bit burnt, making me wonder if 400° is really the right temp.

Cdesign_Proponentsist said...

Hey chef, wonderful recipe. You make this look very easy. I'm wondering, I would like to make a ham and cheese variation. What do you think is the best technique to integrate some ham and cheese into it?

Gina H said...

Great recipe! Can't wait to try it. Is there another way in which to roll the dough for baking rather than from long triangles? Just curious.

Flyboy Willy said...

Ok, first time commenting. Love the videos and blog. Not knowing the best way to ask this but could you show us the proper way to make ebelskivers?

2unlucky said...

hi chef !big fan of yours ....i was wondering if it is fine to mix the dough by hand rather than by electrical mixer ?

Dorian DemiGlace said...

Another Great recipe CJ, although you will have to wash the mixer now. Was it worth it?

Dorian DemiGlace said...

Oh BTW my food wish is Lebanese Lentil, Onion and rice dish thingy called Madjadra, you can use the Vegan hashtag for this one, or you could add chicken stock and make it taste great!

Catherine Urbanski said...

I've made croissants before but it was a harrowing experience and I swear I would rather get on a plane, head to the 6th arr. in Paris, walk up Rue de Buci, enter into Carton and buy a couple of croissants.

But--I'm going to try your recipe because everything I've ever made from your recipes has turned out beautifully!

Thank you!